10 Jahre Wiederaufbau

Bibliographic data

Monograph

Identifikator:: 1768152721

URN:: urn:nbn:de:zbw-retromon-148079

Document type:: Monograph

Title:: 10 Jahre Wiederaufbau

Place of publication:: Wien

Publisher:: Wirtschaftszeitungs-Verlags-Ges. M.B.H.

Year of publication:: 1928

Scope:: 664 S.; Ill.

Digitisation:: 2021

Collection:: Economics Books

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Chapter

Document type:: Monograph

Structure type:: Chapter

Title:: Die Entwicklung des Hochschulwesens im letzten Jahrzehnt / von Professor Dr. Richard Meister

Collection:: Economics Books

brine for the Atlantic States or for shipment to Europe. The trade was confined to the winter months, as in the heat of summer the meat became rancid before the pickle penetrated. The third stage of development followed the introduction of refrigeration which, by the artificial creation of winter condi- tions in the packing-houses during the hot summer months, enabled packing to be carried on throughout the year. Subse- quent developments were the extension of refrigeration first to railway and secondly, to ocean transport. The word * revo- lutionise ”’ can safely be used to describe the effects of the intro- duction of refrigeration. Although after .Carré had invented it in 1861, many experiments had to be made before it became the efficient and reliable vehicle of to-day, it gave marketing a completely new aspect, so far as the United States was con- cerned, and greatly simplified the time factor. Hitherto, meat; once killed, had either to be * cured —a not too successful process in the case of beef and mutton—or sold in the course of a few days whatever the state of the market. Refrigerated meat could be held in the cool chamber for several weeks and marketed in good condition and in an orderly fashion according fo demand. It made possible, too, the concentration of the processes of killing and dressing, for it practically annihilated distances; districts hundreds of miles from the packing plant could now be served with meat as easily as the district in the vicinity of the plant itself. Large scale production also became possible; packers were no longer merely pork-packers but also oeef packers; the recruitment of the chemist and the engineer, the evolution of efficient machinery, the elimination of waste, the skilful utilisation of by-products. all naturallv followed. It was at this moment that such men as Swift, Morris and Armour entered .the business in Chicago, and it was largely due to their ability that the trade assumed its present form. Many difficulties had to be overcome, the railway companies were indifferent or antagonistic—they had a good freight trade in live cattle—the eastern butchers were opposed to the new meat, the public. were prejudiced against it. To overcome these obstacles, the packers set themselves to establish their own depéts and shops and to build their own refrigerator railway cars, so that, from their standpoint, the whole country became, in effect, one market worked from one centre, namely, Chicago, which developed into the greatest packing-centre in the world; to its stockyards live beasts were shipped from the south, centre and west, while from its packing-houses flowed the finished product to all the States of the Union. These developments soon brought the “ dressed ” meat from the packing centres in the middle west to the sea-board in the east; now ocean freight was brought into service to allow the further spread to Europe. Hog-products and salted beef were alreadv being forwarded to England in large quantities: refri-

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